[Xmas in July] NZ Roasted Lamb & Cherry Sauce

Name: [Xmas in July] NZ Roasted Lamb & Cherry Sauce with Parmesan Brussels Sprouts, Baby Broccoli & Chat Potatoes
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Brussels Sprouts; 350 g Lamb rump; 1 packet Cherry Sauce; 1 packet Baby Potatoes; 1 Baby Broccoli; 1 packet Grated Parmesan Cheese; 1 sachet Paprika Spice Blend; 2 Garlic; 1 Lemon

with Parmesan Brussels Sprouts, Baby Broccoli & Chat Potatoes

Get up to $175 off

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total50 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

350 g

Lamb rump

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

1 packet

Baby Potatoes

Baby Broccoli

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Paprika Spice Blend

(May be present: Gluten, Soy, Wheat. )

Garlic

Lemon

Nutrition Values

Calories765 kcal

Energy (kJ)3200 kJ

Fat30 g

of which saturates16.8 g

Carbohydrate51.3 g

of which sugars22.3 g

Dietary Fibre10.6 g

Protein46.5 g

Cholesterol102 mg

Sodium672 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!).
Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray.
Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

TIP: The meat will keep cooking as it rests!

While lamb is roasting, halve baby potatoes.
Place potatoes on a second lined oven tray. Drizzle with olive oil, sprinkle over paprika spice blend, season with salt and pepper and toss to coat.
Roast until tender, 25-30 minutes.

When potatoes have 20 minutes remaining, halve the Brussels sprouts.
Move potatoes to one side of oven tray and transfer over Brussels sprouts. Drizzle with olive oil, season with salt and pepper and toss to coat.
Arrange cut-side down and roast until tender, 15 minutes.
When sprouts have 5 minutes remaining, sprinkle over grated Parmesan cheese and roast until cheese is golden and crisp.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

While sprouts are roasting, trim baby broccoli, halving any thicker stalks lengthways.
Thinly slice garlic. Slice lemon into wedges.

Wipe out pan and return to medium-high heat with a drizzle of olive oil.
Cook baby broccoli, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1 minute.
Remove pan from heat and add a squeeze of lemon juice. Season to taste.

In a small heatproof bowl, add cherry sauce and any lamb resting juices. Microwave until heated through, 30 seconds.
Thinly slice lamb.
Divide roasted lamb, baby potatoes, Parmesan Brussels sprouts and baby broccoli between plates.
Spoon cherry sauce over lamb. Serve with any remaining lemon wedges. Enjoy!